PORGY WITH TOMATO AND HERB SALSA
This is a beautiful way of serving all kinds of fish fillets, from porgy to sea bass or even cod. The salsa is effectively a warm vinaigrette, so don’t heat it too vigorously. The idea is just to encourage the flavors to mingle so they cut through the fish. SERVE 2 INGREDIENTS Olive oil […]
Ginger Squash Soup
This rich and creamy soup is often requested in fall and winter. We consider it to be the ultimate “comfort food.” You can experiment with the many winter squash varieties. Some are sweeter or richer than others, but they all make great soup. SERVES 4 to 6. INGREDIENTS 1 medium butternut or buttercup squash […]
GORDON’S KEDGEREE
Kedgeree is wonderfully comforting, especially after a hard night, and very easy to make. To enrich it at the end and make a lighter dish, I’ve used plain yogurt instead of the more usual butter or cream. Hot-smoked trout or even mackerel work just as well as smoked haddock, but in these cases use plain […]
Fennel Squash and Sweet Bell Pepper Soup
Fennel is a vegetable that, to our delight, is getting much more recognition these days. It has a distinct anise flavor that combines well with the sweet flavors of squash and leeks. Fennel often has outside ribs that are broken and scarred. Use these as well as the tops for stock, reserving the inner bulb […]
CRAB AND MASCARPONE CRÊPES
This is an unusual way of serving crab but makes a great change from a crab sandwich or crab with chile flakes, lemon, and linguini. The white crab meat looks pretty and has a lovely sweet flavor, but it’s the brown meat that packs the real punch. I always use a combination of the two, […]
Curried Lentil and Sweet Potato Soup
This soup is a spicy, rich blend of curry, coconut, and sweet potatoes. Its colors and smells are as rich as its flavors, making this an impressive soup to serve. SERVES 6 to 8. INGREDIENTS 2 tablespoons vegetable oil 1 large red onion, diced 6 to 7 cloves garlic, minced 1/4 cup peeled and […]
ROASTED MACKEREL WITH GARLIC AND PAPRIKA
I don’t know why some people don’t like mackerel and why it’s not more widely served in the States. It’s such a lovely fish, cheap and plentiful, and, served with this gently Spanish vinaigrette, an absolute winner. Make sure you dress the potatoes while they are still warm as they’ll take on the dressing much […]
Tomato Soup
Tomatoes and basil straight from the garden turn this often overlooked classic into a unique summer favorite. Serve this soup with a loaf of fresh baked bread or grilled cheese sandwiches. SERVES 4 to 6. INGREDIENTS 6 large fresh tomatoes, peeled, or 1 large can (28 ounces) tomatoes 1 tablespoon olive oil 1 medium […]
PAN GRILLED SEAFOOD WITH SWEET PEPPER SAUCE
I’m always happy eating grilled seafood with a garlicky mayonnaise, but sometimes it’s good to change it up. The sauce, sometimes called romesco, originated in Catalonia in Spain, and is a blend of roasted peppers, tomatoes, nuts, vinegar, and olive oil. You can use it right away, but it benefits from a night in the […]
Corn Chowder
Because so many new corn hybrids have extended the corn season, we have the opportunity to make fresh corn chowder more often than in the past. Nothing can equal the sweet, rich flavor of the “milk” from fresh corn cobs when they are used in the stock. Our version has no cream, but is plenty […]